Pork Tenderloin

Instead of making the lemon scaloppine, try this delightful dish from Lidia Bastianich, in which the vegetables almost take center stage and the meat is an accent. It is important in reducing this recipe to one serving to use a small pan so that the sauce does not evaporate.

I give a garlic-ginger coating to the portion of the pork I’m going to roast. It should be applied at least an hour before roasting, but I usually do it in the morning of the day I’m going to roast the tenderloin. This is particularly good with some roasted vegetables surrounding the pork—halved small new potatoes, a root vegetable such as a white turnip cut in half, a few slices of celery root, a split parsnip, or some chunks of winter squash. Rub them in light olive oil first, salt lightly, then scatter in a small roasting pan around the pork. If they aren’t quite done when the pork is, turn up the heat and give them another 5 minutes or so while the meat is resting.

I like this in winter with rice, or with mashed potatoes mixed, maybe, with mashed parsnip or another root vegetable. In summer, it’s good with almost anything from the garden.

Through changes in breeding and feed, today’s commodity pork cuts are 16 percent leaner and have 27 percent less saturated fat than those of just fifteen years ago. In my humble opinion, this might be a little too lean. Lower fat means less flavor and moisture within the meat. Regardless, one of my favorite cuts of meat for the charcoal grill is still the pork tenderloin. This lean cut has fewer than three grams of fat for a three-ounce serving; that’s as lean as a skinless chicken breast. Sometimes the pig doesn’t get the love it deserves, you know? To highlight the versatility of pork tenderloin, I served this recipe, inspired by my extensive travels in the Caribbean, the first time I cooked for the James Beard Foundation in New York City. Although I served it as an appetizer right off the grill, it also makes a wonderful main course. It combines some of my favorite Southern barbecue flavors with the traditional acidic punch of the food of the islands.

The pork tenderloin has a very mild flavor and because of this, it is a very versatile meat. It is often prepared with a strong, flavorful marinade, dry rub, stuffing, or sauce. This elongated muscle usually weighs between three quarters of a pound and one and a half pounds and can be cooked at either hot or low temperatures. The tenderloin is typically barbecued whole and, when done, cross-cut and served as medallions. Smoked Pork Tenderloin with Michigan Cherry Glaze begins with a bath in a rich marinade highlighted by cherry cola. Soy and brown sugar provide the depth of flavor, and the cherry cola adds a fruity punch while the acidity of it works to tenderize the meat. The earthy flavor of the smoked pork tenderloin is finished with a sweet glaze made from Michigan cherry preserves. This recipe was created in 2007 for an ESPN/Kingsford game day matchup when this tenderloin was pitted against Joe Theismann’s Luck o’ the Irish Lamb Chops. It was Michigan against Notre Dame on the field and grill. Here’s the winning recipe.

Dry-roasted sesame seeds, often found in Chinese-inspired dishes like this one, add a rich nuttiness that teams well with pork. You’ll be tempted to eat every bite, but save some to make Cook’s-Choice Fried Rice (page 210).

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

While this meat-and-potatoes combo cooks, prepare a green vegetable and one of our speedy desserts.

Combine this elegant dish with Savory Pecan Rice (page 280) for company-pleasing fare.

Here’s proof that a home-cooked meal can take less time than making a run for fast food.

Many Cajun seasonings list salt as the first ingredient on the label. Try to avoid buying one of those, if possible. It’s much better to be able to season your food as much as you like without it being overloaded with salt, especially if you’re like me and like spicy or super-flavorful food. This recipe is great with pretty much any tropical salsa, so just pick one that seems good to you. I definitely prefer the fresh ones that are most often found in the produce section of grocery stores. But if it’s inconvenient to hunt one of those down, you can use a jarred one.

Because pork tenderloin is so tender, this dish will taste fattier than it is. Granted, you never want to overcook any meat, or it will be tough. I used the spare rib sauce most commonly found in my area and that I believe to be the most common across the country (look for it in the international section of your grocery store next to the soy and hoisin sauces). You may note that the sauce itself is extremely high in sodium. Though you marinate these “ribs” in 2 tablespoons of sauce, only half of that gets consumed in the finished dish. The result may not be low in sodium, but you still could be saving up to 75 percent of the sodium you’d consume in the traditional dish. Please note that “8 ounces trimmed boneless pork tenderloin” means the weight after trimming. Thus, you should buy a bigger piece. “Eight ounces boneless pork tenderloin, trimmed” means you should buy an 8-ounce piece and then trim it.

Pork tenderloin is like the filet mignon of the pig, so I serve this with Red Onions Roasted with Balsamic and Honey (page 260) and round everything out with Garlic-Chive Mashed Potatoes (page 237). Charred red onions match perfectly with the sweetness of the dried plums (dried plum is code for prune).

Tender, juicy pork tenderloins cook as quickly as boneless chicken breasts.

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

I just ate a meal of some meltingly tender pork, butternut squash, and toasted walnuts. No, this isn't my food journal. I'm sharing this information with you because the above foods are supposed to reduce the incidence of many diseases that might come my way. Okay, maybe you're not interested in your arteries working at peak capacity; maybe what you want is to enjoy food to the maximum and not have to force it down your throat because it's good for you. That said, you'll love this dish, whether or not its health benefits ever cross your mind.

Pork tenderloin is a lean, quick-cooking cut of meat. Here it's roasted with apples and served with warm barley.